Recipe Image

Brisket with Ale BBQ Sauce

  • 25 m
  • 5 h 25 m
Diabetic Living Magazine
“Beer and chili sauce flavor a robust beef brisket while it slowly simmers to tenderness in this slow-cooker recipe.”


    • 1 (3 to 4 pound) boneless beef brisket
    • 2 medium onions, thinly sliced and separated into rings
    • 1 bay leaf
    • 1 (12 ounce) can beer
    • ¼ cup chili sauce
    • 2 tablespoons packed brown sugar (see Tip)
    • 1 clove garlic, minced
    • ½ teaspoon dried thyme, crushed
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons cornstarch
    • 2 tablespoons cold water


  • 1 Trim fat from meat. If necessary, cut meat to fit into a 3½- or 4-quart slow cooker. In cooker, combine onions and bay leaf; add meat. In a medium bowl, combine beer, chili sauce, brown sugar, garlic, thyme, salt and pepper. Pour over meat.
  • 2 Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
  • 3 Using a slotted spoon, transfer meat and onion to a serving platter. Slice meat across the grain; cover and keep warm. Discard bay leaf.
  • 4 For sauce, pour enough of the cooking liquid into a 4-cup glass measuring cup to equal 2½ cups; skim off fat. Discard the remaining cooking liquid. In a medium saucepan, combine cornstarch and the cold water; stir in the 2½ cups cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve meat and onions with sauce.
  • Tip: We do not recommend using a sugar substitute for this recipe.
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